RECIPES

Louisiana Fried Chicken

What’s the secret to juicy, tender fried chicken? Buttermilk! With light, crispy skin, it’s a decadent treat that’s worth trying, especially served with this delicious pepper sauce.

Prep Time

PT1H

Cook Time

PT30M

Serves

4

Ingredients

Louisiana Fried Chicken:
  • 2 1/2 lb (1.2 kg) whole chicken, cut into pieces
  • 1 cup (250 mL) buttermilk
  • 3/4 cups (175 mL) flour
  • 1/4 cup (60 mL) cornmeal (polenta)
  • 1/2 tsp (2.5 mL) salt
  • 1/2 tsp (2.5 mL) celery salt
  • 1/2 tsp (2.5 mL) pepper
  • 1/2 tsp (2.5 mL) cayenne pepper
  • 1 1/2 tsp (7.5 mL) paprika
  • 4 cups (1 L) vegetable oil, for frying
Pepper Sauce (Optional):
  • 1 tbsp (15 mL) butter
  • 1 1/4 cups (315 mL) low-sodium chicken broth
  • 1 onion, medium, finely-chopped
  • 1/2 green pepper, finely-chopped
  • 1/2 red pepper, finely-chopped
  • 2 tbsp (30 mL) flour
  • 1/4 tsp (1.25 mL) cayenne pepper
  • 1/4 tsp (1.25 mL) salt

Instructions

  1. Louisiana Fried Chicken
    1. 1 Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
    2. 2 In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
    3. 3 In large, cast iron skillet add oil to fill ¾ inch (2 cm) deep. Over medium-high heat, warm oil to 350°F (175°C), using a kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 165°F (74°C) on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done. Before serving, reheat sauce and pass separately.
  2. Pepper Sauce (Optional)
    1. 1 In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally.
    2. 2 Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.